Demi Chef De Partie

SUSHISAMBA is an internationally acclaimed lifestyle dining brand that brings together the vibrant cultures and cuisines of Japan, Brazil, and Peru to create a truly unique culinary experience. Renowned for its innovative cuisine, exceptional service, and energetic atmosphere, SUSHISAMBA delivers unforgettable dining experiences for guests from around the world. We are seeking an experienced and passionate Demi Chef to join our award-winning team. If you have a strong background in luxury lifestyle dining, exceptional culinary expertise, and a passion for creating unforgettable guest experiences, we would love to hear from you. As a key member of our Back-of-House team, you will curate memorable culinary experiences, drive sales, and support the restaurant in delivering exceptional service to our international clientele. Key Responsibilities • Prepare and present dishes to the highest standards of quality, consistency, and presentation. • Manage your assigned kitchen section efficiently during preparation and service. • Ensure recipes, portion control, and plating standards are consistently followed. • Support the Chef de Partie in daily kitchen operations and service execution. • Maintain excellent food hygiene, sanitation, and HACCP standards always. • Monitor food quality, freshness, and proper storage in accordance with company procedures. • Assist with stock rotation, inventory control, and minimizing food waste. • Collaborate effectively with kitchen and front-of-house teams to ensure seamless service. • Maintain a clean, organized, and safe workstation throughout each shift. • Contribute ideas for menu development and continuous improvement when appropriate. • Mentor and support Commis Chefs and junior team members in developing their culinary skills. Ideal Requirements • Minimum 2 years of experience as a Demi Chef in a luxury restaurant, upscale lifestyle venue, fine dining restaurant, or five-star hotel. • Formal culinary qualification or professional chef certification is preferred. • Strong knowledge of international cuisine e.g. Japanese, Brazilian and Peruvian and modern cooking techniques. • Experience in high-volume, fast-paced luxury lifestyle dining operations. • Excellent understanding of food safety, HACCP, and hygiene regulations. • Strong organizational skills with attention to detail and consistency. • Ability to work calmly under pressure while maintaining high-quality standards. • Positive attitude with a strong passion for culinary excellence and teamwork. Show more Show less

Ideal Requirements: Minimum 2 years of experience as a Demi Chef in a luxury restaurant, upscale lifestyle venue, fine dining restaurant, or five-star hotel. Formal culinary qualification or professional chef certification is preferred. Strong knowledge of international cuisine (Japanese, Brazilian, Peruvian) and modern cooking techniques. Experience in high-volume, fast-paced luxury lifestyle dining operations. Excellent understanding of food safety, HACCP, and hygiene regulations. Strong organizational skills with attention to detail and consistency. Ability to work calmly under pressure while maintaining high-quality standards. Positive attitude with a strong passion for culinary excellence and teamwork.

Key Responsibilities: Prepare and present dishes to the highest standards of quality, consistency, and presentation. Manage your assigned kitchen section efficiently during preparation and service. Ensure recipes, portion control, and plating standards are consistently followed. Support the Chef de Partie in daily kitchen operations and service execution. Maintain excellent food hygiene, sanitation, and HACCP standards always. Monitor food quality, freshness, and proper storage in accordance with company procedures. Assist with stock rotation, inventory control, and minimizing food waste. Collaborate effectively with kitchen and front-of-house teams to ensure seamless service. Maintain a clean, organized, and safe workstation throughout each shift. Contribute ideas for menu development and continuous improvement when appropriate. Mentor and support Commis Chefs and junior team members in developing their culinary skills.